If you’ve ever stood at the crossroads between classic crème brûlée and the dreamiest, creamiest cheesecake, then get ready for a dessert that’s pure magic: Crème Brûlée Cheesecake. Imagine a silky-smooth cheesecake base with mellow vanilla notes, topped by a shattering layer of caramelized sugar—just like the iconic French dessert. This showstopper has the best of both worlds in every bite, with a contrast of delicate crunch and meltingly rich filling. Whether you’re celebrating a special occasion or simply treating yourself, this recipe brings serious “wow” factor and irresistible flavor.
Ingredients You’ll Need
Ingredients You’ll Need
With just a handful of familiar, high-quality ingredients, the vibrant layers and lush flavor of Crème Brûlée Cheesecake practically create themselves. Every piece in this puzzle—whether it’s the rich cream cheese or the golden sugar—plays a starring role in building taste, texture, and that eye-catching finish.
- Graham cracker crumbs (1½ cups): Choose fresh crumbs for a classic, buttery crust that grounds every bite with a hint of honey and crunch.
- Granulated sugar (¼ cup for crust, 1 cup for filling, ¼ cup for topping): This versatile pantry staple sweetens, caramelizes, and elevates each distinct layer.
- Unsalted butter (6 tablespoons, melted): Melted butter binds the crust, lending both richness and that satisfying, golden edge.
- Cream cheese (3 packages, 8 oz each, softened): The key to a truly plush and creamy cheesecake—soften well for the smoothest results!
- Eggs (3 large): Eggs add structure and silkiness, helping the filling set beautifully.
- Vanilla extract (1 tablespoon): Don’t skimp—a good vanilla infuses the cheesecake with irresistible aroma and warmth.
- Heavy cream (1 cup): Heavy cream is what makes the cheesecake custardy, rich, and ultra-creamy.
How to Make Crème Brûlée Cheesecake
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a medium bowl, combine the graham cracker crumbs, ¼ cup of sugar, and melted butter. Mix until everything looks like wet sand, then gently press this mixture into the bottom of your prepared pan, making a compact, even layer. Bake for 10 minutes, then set aside to cool slightly while you whisk up the filling.
Step 2: Make the Creamy Cheesecake Filling
Grab a large bowl and beat the softened cream cheese with the cup of sugar until the mixture is totally smooth and creamy—no lumps allowed! Add the eggs one at a time, making sure each is fully incorporated before moving on. Finish by stirring in the vanilla extract and heavy cream until the batter is lush and satiny. Pour this dreamy filling over your cooled crust and give the pan a gentle tap to release any air bubbles.
Step 3: Bake in a Water Bath
For perfect Crème Brûlée Cheesecake texture (no cracks!), place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan, letting it come halfway up the sides of the cheesecake pan. This cozy water bath helps the cheesecake bake gently and evenly. Bake for 55 to 65 minutes, just until the center is set but still has a slight jiggle.
Step 4: Cool and Chill the Cheesecake
Turn off the oven, crack the door open about an inch, and leave the cheesecake inside for an hour. This step helps prevent sudden temperature changes (and those dreaded cracks!). After that, remove the cheesecake, let it cool completely at room temperature, and then refrigerate for at least 4 hours or—better yet—overnight. The flavor and texture get even dreamier with a good chill!
Step 5: Brûlée the Sugar Topping
Now for the part that turns cheesecake into true Crème Brûlée Cheesecake: the caramelized sugar crust! Right before serving, sprinkle a thin, even layer of granulated sugar over the chilled cheesecake. Using a kitchen torch, gently caramelize the sugar until it turns golden and glassy. Let the topping set for a few minutes—then slice, listen for the crack, and enjoy every glorious bite.
How to Serve Crème Brûlée Cheesecake
Garnishes
A dessert as stunning as Crème Brûlée Cheesecake loves to be dressed up, even if just a little. Try a few fresh raspberries, a twist of candied orange peel, or a handful of fresh mint leaves to add color and a gentle pop of brightness.
Side Dishes
Since Crème Brûlée Cheesecake is such a show-stopper, pair it with delicate sides: think a small bowl of mixed berries, a dollop of whipped cream, or even a drizzle of raspberry coulis if you want an extra-tart finish. Keep things simple so the flavors in each forkful can truly shine.
Creative Ways to Present
You can impress dinner guests by serving individual mini cheesecakes in ramekins or jars—just brûlée each right before dessert. For an evening gathering, slice the cheesecake and offer a toppings bar: brûléed slices with choices like chopped pistachios, berry compote, or espresso dust will make it a sweet experience no one forgets.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Crème Brûlée Cheesecake covered tightly in the refrigerator. It’ll stay fresh and luscious for up to 4 days. To keep that sugar topping crisp, store slices uncovered, or re-caramelize with a torch just before serving.
Freezing
For longer-term storage, slice the cheesecake (without the brûlée topping), wrap each piece tightly in plastic wrap and foil, and freeze for up to two months. Thaw overnight in the fridge. Remember to brûlée the sugar layer only after your cheesecake has thawed—the best part should always be fresh!
Reheating
Crème Brûlée Cheesecake is at its best cold or at cool room temperature, but if you prefer a softer texture, allow the slice to rest at room temp for 30 minutes before eating. Avoid microwaving, which can ruin both the creamy filling and that crisp sugar shell.
FAQs
Can I make Crème Brûlée Cheesecake without a kitchen torch?
Yes! If you don’t have a torch, use your oven’s broiler on high. Place the cheesecake under the broiler, keeping a very close eye on it—move it around as needed for even caramelization and watch carefully to prevent burning.
Why do I need a water bath for baking cheesecake?
The water bath insulates the pan, allowing Crème Brûlée Cheesecake to bake gently and evenly. This technique prevents cracking by adding moisture and reducing dramatic temperature changes as the cheesecake bakes.
How do I know when my cheesecake is done?
The cheesecake should appear set along the edges but jiggle gently in the center when you nudge the pan. It will continue to firm up as it cools. Overbaking can result in a dry texture, so start checking at the lower end of the recommended bake time.
Can I use a different crust for this recipe?
Absolutely! Swap out graham crackers for vanilla wafers, ginger snaps, or chocolate cookies for a fun twist. Each crust offers a different flavor note that can pair beautifully with the creamy filling and caramelized top.
What’s the best way to get clean slices?
For the neatest presentation, dip a sharp knife in hot water and wipe it dry before each cut. This helps glide through both the crunchy brûlée and the creamy layers beneath without sticking or tearing.
Final Thoughts
There’s truly nothing like making (and sharing!) your own Crème Brûlée Cheesecake. With its crackly caramelized top and melt-in-your-mouth filling, it’s pure dessert magic—every time. I hope you gather friends or family, grab your torch, and dive into this recipe. Trust me, it’s a sweet adventure you’ll want to revisit again and again!
Print
Crème Brûlée Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-American
- Diet: Non-Vegetarian
Description
Indulge in the decadent combination of two classic desserts with this Crème Brûlée Cheesecake recipe. Creamy cheesecake meets the caramelized sugar topping of crème brûlée for a truly luxurious treat.
Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup heavy cream
For the brûlée topping:
- ¼ cup granulated sugar (for caramelizing)
Instructions
- Preheat the oven and prepare the crust: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes. Cool slightly.
- Prepare the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and heavy cream. Pour over cooled crust.
- Bake the cheesecake: Place the pan in a water bath and bake for 55-65 minutes. Let cool in the oven, then refrigerate for at least 4 hours.
- Caramelize the topping: Sprinkle sugar on top of the cheesecake and torch until golden. Let cool before serving.
Notes
- For best results, ensure the cheesecake is fully chilled before brûléeing.
- A kitchen torch works best for caramelizing, but broiling is an alternative method.
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